Devil’s Food Cake: Cupcake Recipe

It’s hard to get that picky eater to suck down a couple carrots, but offer up a devil’s food cake cupcake and the full stomach suddenly has “just enough room”.

I know that trick. No… I’ve done that trick.

With this devil food cake recipe, you won’t have to worry about being unhealthy. While, there is still sugar and such, you may find that this chocolate cake isn’t too much of a diet-buster.

Using unsweetened cocoa powder, low-fat yogurt and wheat flour, are all great ways to make this devil’s food cake a little less of a guilty pleasure so go ahead… have two cupcakes instead of just one.

Yield: Two 9-inch or three 8-inch rounds, 16 servings each,
2 dozen cupcakes or one 9 x 13-inch sheet cake, 24 servings

Ingredients:

• 3/4 cup (1-1/2 sticks, 6 ounces) unsalted butter
• 1 cup (7-1/2 ounces) packed light or dark brown sugar
• 3/4 cup (5-1/4 ounces) superfine or granulated sugar
• 1/2 teaspoon salt
• 1-1/2 cups (5 ounces) whole wheat pastry flour
• 1 cup (4-1/4 ounces) unbleached all-purpose flour
• 1 cup (3 ounces) unsweetened natural cocoa powder
• 1-1/2 teaspoons baking soda
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup (8 ounces) plain low-fat or whole-milk yogurt
• 3/4 cup (6 ounces) water

Directions:

1) Preheat the oven to 350 degrees F. Grease and flour the pan or pans of your choice or line with parchment paper. For cupcakes, lightly grease two muffin tins or line with papers and coat the papers with non-stick spray.

2) Cream together the butter, sugars and salt in a large mixing bowl till fluffy and light, at least five minutes. Stop to scrape the sides and bottom of the bowl at least once during that time. In a separate bowl, whisk together the flours, cocoa and baking soda. If lumps remain, sift or strain the mixture.

3) Add the eggs to the butter mixture one at a time, beating well (at least a full minute) after each addition, and stopping to scrape the sides and bottom of the bowl before adding the next egg. Mix in the vanilla. Add half the flour mixture and mix until evenly combined. Add the yogurt and water, and mix again. Add the remaining flour, mix, and stop to scrape the sides and bottom of the bowl once more, to make sure the batter is evenly moistened. Pour the batter into the prepared pan(s).

4) Bake the cakes; 30-35 for layered cakes and 35-40 for a sheet cake… even less for cupcakes! The cake is done when it begins to pull away from the side of the pan, and a cake tester inserted into the center comes out clean. Remove from the oven and cool for 15 minutes before removing from the pan. Place on a rack to cool completely before frosting.

These tasty devil’s food cupcakes are great for parties, or any other occasion really. For a frosting, I love to top these delicious cupcakes with a smooth cream cheese frosting. For an added twist, try torting your cupcakes. (That means to put a dollop of cream cheese frosting in the middle of your cupcake!) No matter how you ice it, this devil’s food cake recipe is devilishly delicious!

Lemon Dotted Birthday Cake

One of my favorite birthday cakes of all times actually comes from a box. This birthday cake takes an everyday white cake and turns it into a lemony explosion of color!

I made this birthday cake for one of my good friends last summer. She loves lemon and so the light lemony flavor was an unexpected treat.

For the candies, feel free to experiment!

Some people like Skittles, gumballs, Lifesavers, Gobstoppers. Have fun with it! If you don’t like fruity candies, try using miniature chocolate (or mint chocolate) chips.

Ingredients:

• 2 packages (18-1/4 ounces each) white cake mix (I’ve always been a Betty Crocker kind of girl!)
• All ingredinets needed to prepare mixes
• Grated peel of 3 lemons
• 2 containers (16 ounces each) lemon frosting
• Pastel-colored coated fruit candies or mini chocolate chips

Directions:

1) Preheat oven to 350°F. Line bottoms of one 6-inch, one 8-inch and one 10-inch round cake pan with parchment paper. Spray pans with nonstick cooking spray.

2) Prepare cake mixes according to package directions, stirring lemon peel into batter. Pour about 1-3/4 cups batter into 6-inch pan, about 2-3/4 cups batter into 8-inch pan and about 4-1/4 cups batter into 10-inch pan.

3) Bake 10-inch cake 28 to 30 minutes and 6-inch and 8-inch cakes 33 to 35 minutes or until toothpick inserted into centers comes out clean. Cool completely in pans on wire racks.

4) Place 10-inch cake upside down on serving plate; frost top and side of cake. If top of 8-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 10-inch cake. Frost the top and side of cake. If top of 6-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 8-inch cake. Frost the top and side of 6-inch cake. Decorate with candies as desired.

Yum! This easy lemon birthday cake is fun for people of all ages and taste buds. There are about as many possibilities as there are birthdays! Enjoy this fantastic easy birthday cake recipe.

Easy Cupcake Carrier

We’ve all been there. It’s time for the party so you load up the chips, the dip, the plates, napkins, etc. Slowly, you place your perfect cupcakes into the passenger seat next to you.

With each turn, stop, and start, (no matter how slow you go) the tiny little cakes shift and slide into each other. By the time you get to the party, your cupcakes only slightly resemble the ladybug cupcakes you had started the drive with.

Don’t worry. We’ve all be there and it’s a totally normal problem. I myself struggle with transporting cupcakes… that is, I used too until I ran across the brilliant little tray. This cupcake transporter is so great!

There are individual slots for each cupcake so they don’t slide. Also, there’s a durable plastic lid which snaps on to secure all the cupcakes. Really, for me, there is no better way to carry cupcakes than this lovely cupcake carter.

In addition, the three trays to this cupcake carrier can be removed and you suddenly have a cake carrier… equally as efficient. This cupcake carrier is durable and such a fun color. You can transport one cake or up to 36 cupcakes!

This convenient cupcake carrier is only about $30… which for me is a relatively small price to pay considering what I’m really buying is peace of mind when it comes time to transport my cupcakes.

You can get your own cupcake carrier right here! Check it out!

Sailboat Cupcake Recipe

Come sail away, come sail away, come sail away with me! With these fun boating cupcakes, that’s what you’ll be singing all day long! These cupcakes are so tasty and very creative! The little boats look kind of hard to make, but in reality they’re so simple.

I found these cupcakes to be very fun and made them one day for some family friends. They were going down to the lake for a couple of days and these sailboat cupcakes were a great way to let them know that we’d miss them while they were away.

Whether you’re a boating expert, just like to dunk your feet in off the dock, or simply love cupcakes, this sailboat cupcake recipe is sure to please.

Ingredients:

• Pre-made cupcakes
• Blue icing (butter cream with blue food coloring)
• Decorating Tip No. 5
• Red Icing (have fun switching up the different boat colors!)
• Corn starch
• Toothpicks
• Construction paper
• White cellophane tape

Directions:

1. Ice the pre-made cupcakes with blue icing, pulling up a little bit with each wipe of icing to create the desired “wave” effect.

2. Pipe in tip No. 5 oval boat bottom shape on the top of the cupcake (smooth with finger dipped in cornstarch). Outline the shape with tip No. 5 and pipe two more times to build up the boat sides.

3. Cut the sail shapes from construction paper and tape to the toothpick; insert into the boat on the cupcake to finish.

4. Enjoy!

Catch a wave, catch a tan, or catch a sailboat cupcake. These cupcakes are easy, adorable, and great for the marina lover in all of us. This recipe will make you wish you could whip the sail up and go out for the day. Call the office and tell them you’re out baking boat cupcakes… be back on Monday!

Lemon Cake Recipe

Because of my apparent love for cooking, it can’t be too surprising to you that I love watching the Food Network. Of all the Food Network stars, my absolute favorite has to be sweet, little Mrs. Paula Deen.

Many of her recipes are derived from classical southern dishes (always my favorite) and she’s not afraid to add in a little butter to just about everything! Now, although the added butter may scare your scale a little bit, we all know everything tastes better with butter.

This traditional lemon cake recipe is from Paula’s kitchen and is so clean and fresh. I absolutely love the taste and with a small scoop of homemade vanilla ice cream I am good to go! Don’t take my word for it though; try out Paula’s delicious lemon cake recipe for yourself!

Ingredients:

Cake:

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 4 eggs
• 3 cups sifted self-rising flour
• 1 cup milk
• 1 teaspoon pure vanilla extract
• Lemon wedge, for garnish
• Mint sprig, for garnish

Frosting:

• 1 1/2 cups sugar
• 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
• 1/8 teaspoon salt
• 1/3 cup water
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract

Filling:

• 8 egg yolks
• 1 1/2 cups sugar
• 1/4 cup (1/2 stick) butter
• 3 lemons, zest grated and juiced

Directions:

* Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

To make the cake:
1. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition.

2. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans.

3. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.

4. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the frosting:

1. Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler.
Beat with a handheld electric mixer for 1 minute.

2. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan.

3. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

To make the filling:

1. Place the ingredients in the double boiler over boiling water. Don’t let top pan touch the water.

2. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow cooling.

To assemble:

1. Add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs.

2. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting.

3. Garnish with a lemon wedge and a sprig of mint. Enjoy!

Paula always did know how to make a mean lemon cake and this recipe is nothing of an exception. I love this recipe and I think I will probably always take it out when it’s time for that tasty summer cake. What a fantastic treat… and it’s all thanks to Paula Deen’s lemon cake recipe!

Gardening Cupcake Design Recipe

I love gardening. It’s a fun outlet and making things from nothing (plants from seeds, cakes from flour and eggs, etc) has always been a passion for me.

I stumbled across these cupcakes yesterday and found them to be so adorable! Although they do take more work than my usual recipes the end product just looks so creative and professional!

As much as I love gardening, these cupcakes would make a fantastic addition to any farmer’s market or bake sale. Don’t let the directions or the ingredient list scare you.

These gardening cupcakes really do take the cake! It takes a while to make them, but what farmer ever planted and harvested at the same time? Give these cupcakes the patience they need and you’ll be happy you did.

Check these out in Woman’s Day magazine or on their site! (Click the blue link to be automatically directed.)

What a fun idea! For this garden scene, you’ll make….

-Radishes
-Peas
-Carrots
-Lettuce
-Signs
-Shovels

This gardening cupcake recipe will surely be a hit at the next party. Even those of you who don’t really care for gardening can benefit from these cupcakes! We all like sweets and cupcakes so what are you waiting for? Grab a shovel and dig in!

4th of July Cupcake Design

Uncle Sam wants you… but you may have to tell him to wait! These July 4th cupcakes are so good, you won’t want to miss them. These cupcakes are great for parties, Fourth of July firework shows, or just for you to enjoy! The little cakes may be red, white, and blue, but let’s face red, white, and blue are always in season!

The fun part about this holiday cupcake recipe is that it’s so versatile. For fun variations, you could try using vanilla cupcakes. Add some red or blue food coloring for additional color.

Ingredients:

• 24 pre-made chocolate cupcakes
• 1/2 cup marshmallow crème
• 1 cup heavy cream
• 3 cups fresh strawberries, halved
• 1 cup fresh blueberries

Directions:

1) Refrigerate pre-made cupcakes.

2) Place marshmallow crème in small microwave-safe bowl and microwave on high for 10 – 20 seconds, until softened. Beat heavy cream until soft peaks form. Add slightly cooled marshmallow crème; continue beating until stiff peaks form.

3) Frost cooled cupcakes with whipped cream mixture up to two hours before serving. Arrange 2 strawberry halves on top of each frosted cupcake. Place 3 - 5 blueberries around the strawberry halves. Keep refrigerated until served.

You could also substitute the fruit for more variations. Strawberries could be switched out for raspberries. If you don’t like blueberries, try putting a small dollop of blue icing next to the strawberries. This ties in the red, white, and blue all together in a festive little cupcake.

The Pros and Cons of Fondant (Part 1)

Fondant is defined as a thick sugary substance, much like icing, that goes on smoothly and gives a cake a more professional, seamless appearance. Fondant comes in three different varieties; rolled fondant (also known as sugar paste), pouring fondant, and sculpting fondant.

Fondant is made from gumpaste, sugar, water, glucose, gelatin, and a couple other basic ingredients—depending on the recipe. The ingredients in fondant aren’t exactly my definition of appetizing, but the look of the finished product is something to be considered.

A fondant covered cake looks beautiful and although it is traditionally used by professional bakers, some say that there is a place for fondant in the everyday kitchen. In addition, there are some major pros and cons that go along with fondant. For starters, let’s tackle the pros.

Fondant works well in hiding minor flaws in cakes. It gives the cake an unbelievably smooth cake, which can be hard to create with royal icing (or any other frosting for that matter). Also, you can use fondant to create fun ribbons, dots, flowers, small cake toppers, etc. Fondant, allows you to construct anything from realistic kids’ character cakes to beautiful bridal cakes and anything in between!

With a dab of water and a small paint brush, you can affix small fondant shapes to a fondant covered cake and voila, there you have it! People will wonder where you bought such a beautiful cake, and you can simply nod your head and state that “oh no, I made it”. People will be shocked!

The only bad part is that you will know the truth about what had to happen for that beautiful fondant covered cake to be sitting there. The cost, the time, the effort, the taste! The result of fondant was great, but is it worth the cost?

Chocolate Molten Cake Recipe

It’s a chocolate molten cake, but they’re made famous by the name of “choco-hoto-pots” and I can give a big thanks to Ms. Oprah for shedding the light on these decedent treats.

This recipe was on The Oprah Winfrey Show many years ago, but I have stuck with it ever since it was created. This recipe is like a brownie, with a warm molten center. The white chocolate chips are a great touch as well!

The first time I made these cakes, my best friend and I were having a “Girl’s Night In”. We wanted to pop in a movie, but needed a snack to go with the movie. We were fresh out of popcorn so I thought quick and ripped out my recipe for these lovely chocolate molten cakes.

They turned out wonderfully and it wasn’t long before the rest of my family came into the kitchen wondering what delicious chocolate dessert was being concocted! Now-a-days, my best friend and I still love making these tasty treats and it’s our staple recipe!

Yield: 4 servings (4 small ramekins)

Ingredients:

• Butter (for ramekins)
• ¾ cup semisweet chocolate chips
• 1 stick butter; unsalted
• 2 large eggs
• ¾ cups sugar (superfine works best)
• 3 tablespoons all-purpose flour
• ½ cup white chocolate chips

Directions:

1) Place baking sheet in an oven preheated to 400°. Butter four 2/3-cup ramekins and set aside.

2) Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.

3) In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips.

4) Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes.

5) Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.

I hope your chocolate molten cakes turn out as amazing as mine do. People say that chocolate can actually make you feel more relaxed and at ease. Hey, after one bite of these choco-hot-pots, I would absolutely have to agree!

Six Layer Chocolate Cake Recipe

This six layer chocolate cake may have six layers, as implied by the name, but the old fashioned taste is down to Earth.

My great-grandma, a true Southern woman, used to make this cake for my mom. Every time we make this cake, mom tells me stories about my great-grandma.

There are a very low number of ingredients for this classic chocolate cake and it is so delicious, neighbors and family will think you spent all afternoon in the kitchen. But only you will know just how easy it is to make this cake recipe. 

Ingredients:

Cake:

• 1 cup butter, room temperature
• 2 cups sugar
• 4 eggs
• 3 cups self-rising flour, sifted
• 1 cup milk
• 1 teaspoon vanilla extract

Frosting:

• 1 cup sugar
• 1/3 cup cocoa powder
• 1/2 cup butter
• 2/3 cup half-and-half
• 2 tablespoon corn syrup
• 1/8 teaspoon salt
• 1 (16-ounce) box confectioners’ sugar, sifted, plus 1 cup
• 1 teaspoon vanilla extract

Directions:

1) Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round cake pans.

2) Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour. Add the vanilla and continue to mix until incorporated.

3) To bake 6 layers of cake 3 at a time, divide the batter in 1/2, then divide each 1/2 among the 3 pans. Level the batter in each pan by dropping pan flat onto counter top to release air bubbles. Bake each cake for 15 to 20 minutes, or until golden brown. Cool in pans for 5 to 10 minutes. Invert cakes and repeat process with the rest of the cake batter.

4) Prepare frosting while cakes are cooling. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes. The syrup will become thick. Remove syrup from heat, and beat in the confectioners’ sugar and vanilla extract with an electric mixer.

5) Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and-half, 1 tablespoon at a time, to bring frosting to proper spreading consistency.

Spread the frosting over your cake, cut out a piece, and then enjoy this six layer chocolate cake. Who knows just maybe this cake will become a family favorite for you as well.

Hey, mom, want to make a six layer chocolate cake?

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